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GLUTEN FREE ONION DILL BREAD
Ingredients: 1.5 LB.
Water, 110°– 115°F/43 – 46° C 1-1/2 cups
Extra Large Eggs 3
Oil 3 TBL
Cider Vinegar 1 tsp
Sugar 2 TBL
Salt 1-1/2 tsp
Dry Milk 1/3 cup
White Rice Flour 2 cups
Potato Starch Flour 2/3 cup
Soy Flour 1/3 cup
Tapioca Flour 1/2 cup
Onion Powder 1/2 tsp
Dried Dill Weed 1 TBL
Xanthan Gum 3-1/2 tsp
Red Star Quick Rise
TM
Yeast 4-1/2 tsp
Select Gluten Free Cycle
GLUTEN FREE ALMOND FRUIT BREAD
Ingredients: 1.5 LB.
Water, 110°– 115°F/43 – 46° C 1-1/2 cups + 1 TBL
Extra Large Eggs 3
Oil 3 TBL
Cider Vinegar 1 tsp
almond extract 1/2 tsp
Sugar 1/4 cup
Salt 1-1/2 tsp
Dry Milk 1/2 cup
White Rice Flour 2 cups
Potato Starch Flour 2/3 cup
Soy Flour 1/3 cup
Tapioca Flour 1/2 cup
Dried Mixed Fruit Diced 3/4 cup
Almond, slivered 1/3 cup
Xanthan Gum 3-1/2 tsp
Red Star Quick Rise
TM
Yeast 4-1/2 tsp
Select Gluten Free Cycle
TR2500_FINAL 10/14/05 3:14 PM Page 87